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Brown Rice Pilaf with Parsnips and Celery

Yield 6 servings (serving size: 2/3 cup)
Instant rice cuts the cooking time in half.

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups chopped peeled parsnip
  • 1/2 cup (1/4-inch-thick) sliced celery
  • 1 1/2 cups uncooked instant brown rice
  • 1/3 cup water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon freshly ground black pepper
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 3 tablespoons sliced almonds, toasted

Nutrition Information

  • calories 184
  • caloriesfromfat 23 %
  • fat 4.6 g
  • satfat 0.4 g
  • monofat 2.6 g
  • polyfat 0.6 g
  • protein 4.2 g
  • carbohydrate 31.5 g
  • fiber 3.7 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 291 mg
  • calcium 40 mg

How to Make It

  1. Heat the oil in a large saucepan over medium heat. Add parsnip and celery, and cook 4 minutes, stirring occasionally. Add rice and the next 5 ingredients (rice through broth), and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in almonds.